the calzone report.

calzone-making

calzone-detail

Despite my success with pizza dough earlier this week, it seems that I still have a thing or two to learn about calzones, and in particular, the behavior of white-whole wheat flour. I made exactly the same dough recipe, but with white-whole wheat, and it just did not rise this time, which yielded a rather dense calzone dough. These were good, but an airier, dare I say, doughier crust would have made them fantastic. Well, that and not eating an entire loaf of farmers’ market bread BEFORE putting the calzones in the oven.

sheepy-slouch-fo

slouch-side-view

I’m pretty sure I’m ready to jump back into the land of productivity, and my new sheepy slouch will certainly make it a slightly warmer leap!

Details: Le Slouch, by Wendy Bernard.US 7 needles, sheepy Romney/Corriedale blend worsted from the Merck Forest and Farmland Center. CO 74 st, knit 6.25 in before decreasing. I’m not letting Boh get this one.

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3 thoughts on “the calzone report.

  1. I’m not sure if she has it online, in her book 101cookbooks.com has a great comparison of all different sorts of flours and how they differ in cooking, how to adjust for them, etc.

    Also, I love the new hat! Very cozy looking.

  2. I LOVE the slouchy hat. Super-cute. I haven’t been over here for months. I feel like I have a lot of your life to catch up on….

    happy to see the knitting and baking and aren’t you headed here for a visit soon? Am I making that up??

    best – m

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